Ingredients
2 tbsp. Cooking oil
1 onion
2 clove garlic
1 tbsp. chopped fresh ginger
1 jalapeño pepper
1 tbsp. curry powder
3/4 c. canned low-sodium chicken broth or homemade stock
4 boneless and skinless chicken breasts
1 apple
2 plum tomatoes
1/4 c. canned unsweetened coconut milk or heavy cream
1/2 tsp. salt
2 tbsp. Chopped cilantro (optional)
1/2 lb. Vermicelli
Preparation
Step 1In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring, for 1 minute longer. Stir in the curry powder and then the chicken broth. Bring the liquid to a simmer. Stir in the cubed chicken, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt, and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.Step 2In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.Step 3Wine Recommendation: This example of fusion cuisine (Indian-Thai-Italian) pairs well with a Kabinett Riesling from Germany’s Mosel-Saar-Ruwer region. Don’t be put off by the wine’s slight residual sugar — it’s a perfect foil for the flavors of the dish.
